* Pepper and Salt *
* 2 Onions *
* 1 oz. Flour *
* 1/2 pint Water--1/2d.
* Total Cost--71/2 d.
* Time--Four Hours *
Prepare the tripe as in the preceding recipe. Mix the milk and water together, pour it into a saucepan; lay in the tripe, slice in the onions, bring to the boil, and let it simmer slowly for four hours.
Season with pepper and salt, thicken with the flour; after adding the flour let it cook for fifteen minutes, then dish the tripe carefully and pour the sauce over it.
TOMATOES AND MINCE
* 8 Tomatoes--3d.
* 8 pieces Toast *
* 1/4 lb. Minced Meat *
* Parsley--1d.
* Total Cost--4d.
* Time--10 Minutes.
Take any remains of cold mince or hash, add more flavouring if necessary, and make it hot in the saucepan. Wipe the tomatoes and scrape out the centre, fill it up with the mince, and stand in the oven for ten minutes. Have ready some rounds of toast about the same size as the tomatoes. When the tomatoes are cooked enough, stand them on the toast, and serve.
BREAKFAST MEAT
* 1 lb. Cold Meat--3d.
* 2 oz. Macaroni--1 1/2d.
* Pepper and Salt *
* 3 Tomatoes *
* 1/2 gill Stock *
* Bread Crumbs--1d.
* Total Cost--51/2 d.
* Time--Half an Hour *
Mince up the meat, or any remains of cold hash or mince will do. If there is any cold macaroni it can be used; if not, boil some by directions given, and slice up the tomatoes. Butter a dish in which it can be cooked and served. Place at the bottom a layer of meat, then one of macaroni, then one of tomatoes, season with pepper and salt, and continue this in layers until all the materials are used up.
Sprinkle a few bread crumbs on the top, put into the oven, and bake for half an hour. Serve hot.
RISSOLES
* 2 lb. Cold Meat--3d.
* 1 oz. Butter--1d.
* 1 1/2 oz. Flour *
* 1 Egg *
* Bread Crumbs *
* 1/2 pint Stock *
* Quarter of an Onion *
* Parsley *
* Pepper and Salt *
* Hot Fat--2d.
* Total Cost--6d.
* Time--5 Minutes.
Mince up the meat and mix in some chopped parsley, pepper and salt; put the butter into a stewpan, and when it is dissolved mince up the pieces of onion very finely and fry that for two minutes, then stir in the flour. Pour in the gravy and stir until it boils; mix in the meat and let it get thoroughly hot. Turn it out on to a plate, spread it over, and leave until quite cold. Make up into balls, cover with egg and bread crumbs, and fry in hot fat; arrange in a circle and garnish with fried parsley.
KIDNEY FRITTERS
* 6 Kidneys--6d.
* 1 teaspoonful Minced Herbs--1/2d.
* Hot Fat *
* 1 teaspoonful Onion *
* Frying Batter *
* Pepper and Salt--1d.
* Total Cost--71/2 d.
* Time--5 Minutes *
Skin the kidneys and cut up each one into three or four slices.
Make a frying batter by directions given elsewhere; stir in the minced onions and herbs, and season with pepper and salt. Dip the slices of kidney into this and plunge into very hot fat. Fry a good colour, pile high on a dish, garnish with fried parsley, and serve very hot. Slices of cold beef or mutton are very nice done in this way.
KIDNEY TOAST
* 2 Kidneys--1 1/2d.
* 1/2 oz. Butter--1/2d.
* 1 Slice Toast *
* Parsley *
* Pepper and Salt--1/2d.